White Bean Soup

White Bean Soup

Servings: 6
Prep time: 15 minutes
Cook time: 35–40 minutes

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• ½ teaspoon smoked paprika (optional)
• 2 cans (15 oz/425 g each) white beans (cannellini, great northern, or navy), drained and rinsed
• 4 cups (950 ml) vegetable broth (or chicken broth)
• 1 cup (240 ml) water
• 2 cups chopped kale or spinach
• 1 tablespoon lemon juice
• Salt and black pepper, to taste

Optional Garnishes

• Fresh parsley, chopped
• Grated Parmesan cheese
• Red pepper flakes
• Crusty bread for serving

Instructions

1. Heat the olive oil in a large soup pot over medium heat.
2. Add the onion, carrots, and celery. Cook for 7–8 minutes, stirring occasionally, until softened.
3. Stir in the garlic, thyme, rosemary, smoked paprika, and bay leaf. Cook for 1 minute until fragrant.
4. Add the white beans, broth, and water. Bring to a boil.
5. Reduce the heat and simmer for 20–25 minutes.
6. Remove the bay leaf.
7. Blend about 2 cups of the soup with an immersion blender (or carefully in a regular blender) until smooth, then stir it back into the pot. This creates a creamy texture without adding cream.
8. Stir in the kale or spinach and cook for 3–5 minutes until wilted.
9. Add the lemon juice and season with salt and black pepper to taste.
10. Serve hot with parsley, Parmesan, or red pepper flakes if desired.

Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

• Stovetop: Warm over medium heat, adding a splash of broth or water if the soup has thickened.
• Microwave: Heat in 1-minute intervals, stirring between each interval, until hot.

Optional Add-Ins

• 2 cups shredded cooked chicken
• 8 oz (225 g) cooked Italian sausage, sliced or crumbled
• 1 cup diced potatoes
• 1 cup diced zucchini
• ½ cup small pasta (cook until tender)
• ½ teaspoon crushed red pepper flakes for heat

Approximate Nutrition (Per Serving)

• Calories: 260
• Protein: 13 g
• Fat: 7 g
• Carbohydrates: 36 g
• Fiber: 11 g